Succulent Gluten-Free Israeli Shakshuka with Feta Cheese & Quinoa – A Culinary Journey to the Middle East

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 2 cups cooked quinoa
• 6 large eggs
• 1/4 cup crumbled feta cheese
• 3 cups diced tomatoes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 3 tablespoons olive oil
• Fresh parsley for garnish
• Crusty gluten
• free bread for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.
2. Stir in the cumin, paprika, and coriander, allowing the spices to toast for about 30 seconds.
3. Pour in the diced tomatoes, season with salt and pepper, and let simmer for 15 minutes, or until thickened.
4. Carefully crack the eggs into the skillet, spacing them evenly. Reduce heat to low and cover, cooking for about 6 7 minutes, or until the whites are set but yolks remain runny.
5. Sprinkle crumbled feta cheese over the top of the Shakshuka and let cook for an additional 2 minutes.
6. Serve the Shakshuka on a bed of cooked quinoa, garnishing with fresh parsley. Pair with crusty gluten free bread for dipping.

Chef’s Insight

Shakshuka is a traditional Israeli dish that brings people together around a shared meal. Our gluten-free version allows those with dietary restrictions to enjoy this delightful culinary experience.

Notes

For an added touch, serve Shakshuka with a side of spicy harissa sauce.